Homemade Chicken Potsticker Recipe

Written by on in Homemade Not Storebought, Recipes

I love asian food.  I love potstickers.  I hate buying frozen potstickers because they taste like freezer.  Ick.

I finally decided to get brave and try to make my own.  With the pre-made and pre-cut wonton wrappers, this was a really, an easy, if a bit fussy, task.  We’ve talked before – I’m not a fan of fussy cooking – but we have to weigh the cost vs. the benefit – and I wanted a potsticker – bad!

I adapted this from the Betty Crocker recipe – theirs was good but I didn’t have all of the ingredients and proportions they needed.  This makes about 40 potstickers, and they freeze well! It takes some practice to get the pleating right – but taste is 100% better than looks here – so just keep trying!

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Homemade Chicken Potstickers

Author Carrie Hill

Ingredients

  • 1 lb. Ground Chicken
  • 2/3 C. Shredded Napa Cabbage
  • 2 tsp. Fresh Ginger grated
  • 1 tsp Toasted Sesame Oil
  • 1/4 tsp Black Pepper
  • 2 Tsp FINELY minced cilantro optional
  • 1 Egg White
  • 1 package 10 oz Round or Square Wonton Skins
  • 2 Cups Chicken Broth/Stock
  • 4 tsp Soy Sauce

Instructions

  1. In a medium side bowl combine the chicken, cabbage, ginger, sesame oil, black pepper, cilantro (optional) and egg white and mix well. Hands work best for this
  2. Fill a small finger bowl with water and put 1/2 tsp. of the mix in the center of the wonton wrapper. Run a wet finger around 2 sides and fold the wrapper into a triangle over the mixture, wet sides to dry sides. Pinch together firmly and then pinch in 3-4 small pleats along each side.
  3. In a skillet with a lid, spray with cooking spray and lay 10-12 potstickers on their sides in the hot skillet.
  4. Saute each side until golden brown.
  5. When sides are golden, add in 1/2 C chicken broth and 1 tsp soy sauce. Cover and simmer for 5 minutes. Remove the lid and continue to simmer until the liquid evaporates and the dumplings dry out just a bit.
  6. These can be laid flat on a parchment or silpat lined baking sheet and cooled or frozen and packaged for reheating later. You can also eat them right away!